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8 small organic mushrooms, chopped, 3 ounces
1 stalk organic celery, chopped
2 tablespoons organic onion, chopped, about 1 ounce
2 tablespoons grass-fed butter
1/2 cup organic mushroom or chicken broth
3/4 cup organic heavy cream (you can use half and half for less calories)
Salt and pepper, to taste

Sauté the mushrooms, celery and onion in butter until veggies are tender.
Mix together broth and cream, then add. Bring to a boil, then simmer until thickened, stirring often.

Makes about 2 servings.

Per serving: 437 Calories; 45g Fat; 4g Protein; 5.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs

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